Collard Greens Plant Profile
Collards (Brassica
oleracea) are an edible green that is a cultivated variation of the
European wild cabbage.
Collards are one of many members of the cabbage family, Brassicaceae
or Cruciferae, also known as the crucifers, or the mustard family, which
includes broccoli, cauliflower, mustard, turnips, kale, and Swiss chard.
Collards can thrive in the heat, but can also withstand
temperatures down to 10 degrees Fahrenheit. For best flavor, harvest collards
after several frosts.
Collard can be sown in late winter for a summer crop and in
mid-summer for a fall crop. In the spring, plant it as soon as the ground can
be worked.
Note that it does not form a head like its cabbage relatives.
Collards should be harvested continuously by picking the bottom leaves starting
approximately 60 days after seeding.
Collards can be eaten fresh, cooked in soups and stews,
pickled, sautéed, and fried.
Read more about growing and preparing Collards in the November
2023 issue of Washington Gardener
Magazine.
Collards: You
Can Grow That!
The
video was produced by Washington Gardener Magazine as part of our Plant
Profile series for Mid-Atlantic USA gardeners.
Video, editing, audio, and text
by Kathy Jentz
Filmed at the U.S. Botanic Garden in Washington, DC.
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